Nakamura Gakuen University

Nakamura Gakuen University


the school for food

  • Foodeducation

    “One soup and three dishes” lunches
    Our school cafeteria, SHOKUIKUKAN, mainly serves “one soup and three dishes” meals. A basic style of meals in Japanese cuisine, “one soup and three dishes” consists of a staple food (rice), soup, and three dishes (an entree and two side dishes). A food balance guide and nutritional information are printed on receipts, which helps students develop the habit of checking their dietary balance. SHOKUIKUKAN functions as a venue for food education, providing students with well-balanced meals while cultivating the food-related self-management capabilities required by students to enjoy healthy and enriching dietary habits.
  • Education

    Number of students passing the National Examination for Registered Dietitians (2021): No. 1 in Western Japan
    One reason why Nakamura is known as a school for food is its large number of Registered Dietitians and nutritionists. A Registered Dietitian engages in nutritional guidance, school lunch management, and nutritional management, matching specialized knowledge and skills to health and medical conditions. Nutritionists perform school lunch management and nutritional guidance for healthy people.
    Of 224 students who sat for the difficult National Examination for Registered Dietitians in FY2021, 218 passed. Among the 152 Registered Dietitian training schools in Japan, this was the second highest number of successful applicants in Japan and the highest in Western Japan.
    in Western Japan
  • Employment

    Job placement rate in government bodies or companies in the food or other industries: 98.9%
    Many Nakamura Gakuen students have taken part in internships in the food industry and are engaged in job searches. Gaining on-the-ground experience with product development, manufacturing, marketing, and other activities at food-related companies deepens understanding of the industry. In addition to internships, we offer a practical curriculum from the first year that includes classes by lecturers active on the front lines of food-related companies. Graduates in FY2021 had a job placement rate of 98.9%, mostly in food-related industries and occupations.
  • SDGs

    Composting rate at Nakamura Gakuen: 100%
    Nakamura Gakuen began composting in 2021. Kitchen waste from our schools’ cafeterias are used as a resource to create compost, which in turn is used as fertilizer to grow vegetables and flowers. Through composting, students learn about and put into practice a sustainable food cycle that contributes to addressing food loss and environmental issues.
  • Research

    Number of students undergoing health checks at the Health Promotion Center: 10,447
    The Health Promotion Center attached to the university engages in research and social contribution related to promoting health from the standpoint of nutritional science.
    The Health Promotion Center also performs health checks once a year for students in the Department of Nutritional Sciences and the Division of Food and Nutrition who aim to become Registered Dietitians and nutritionists, evaluating enrolled students’ health and nutritional state through physical examinations, blood tests, dietary surveys, and other means. To date, 10,447 students have undergone the health checks. Of these, about 1,900 have continued post-graduation follow-up inspections for over a decade, contributing to research activities.